This post was sponsored on behalf of the American Lamb Board for their Summer Lambventures – girls gotta pay the bills. But seriously, it’s also crazy delicious and you should really try it and my other kick ass lamb recipes.
Nothing is better than a high-class campfire breakfast. There’s something about the noise of nature, being outside and rolling out of the sleeping bag to a warm cup of Joe and getting to work stoking a fire and letting the smell of a delicious breakfast waft over the campsite, and, besides firing off the steaks at night, it’s my favorite meal to pitch in on. In case you haven’t noticed, I am a bit of an Outdoor Adventurer.
Have you ever cooked out in the open? Taken a family camp trip or are you even an experienced camper? I absolutely love camping – and eating damned well by doing so. I always prep meals ahead of time and it’s probably the only time I have a very detailed checklist of what I am going to be making and when – so that I am packed and ready to go for a fun filled few days of R&R. And there are 2 things that can make or break the quality of your camp trip. The bathroom arrangements – sorry but its seriously true. And kick ass food. Hiking all day, fishing, carrying gear, and sometimes – sad but true – even weather can create a bit of tension as the days slip by. And when you can’t just escape to another room and flip through the channels, or take a hot shower to freshen up, a good meal (and let’s be honest, bourbon) can go a long way to keeping the moral high.
5 Tips for Painless Camp Site Cooking:
Color coded dining: Reduce waste and make sure everyone knows who is drinking out of what cup by having a set of metal or plastic plate, utensils, and a cup in a unique color for each member of the camp site. Makes those late night cocktails not get so mixed up and makes it easy to see if everything’s been cleaned up at the end.
No Fear Eggs: Crack your eggs and store them in a sealed glass jar ahead of time so you don’t have to worry about their delicate shells
Foil packets: Trap heat and moisture when cooking over the open flame by creating packets out of heavy duty or two layers of aluminum foil. It’s an easy trick that requires no cleanup and doesn’t dirty a pan.
Chop and Stow: Have your veggies and meats already sliced, diced and maybe even chilling in some marinade in individual baggies so that you can just pull them out when needed and toss them on the grill.
Packeted Spice Mix: Don’t settle for bland – have your spices mixed and ready to go in small ziplock bags so you can season your recipes and never forgo flavor.
Take it to the next level – store each recipe, and its various packets in quart bags so that they don’t commingle as you are digging for the mayo
Good food is a fast path to happy campers!
Now get active and let’s grill some lamb!
I’ve been on the go a lot this year, and getting back to my roots and enjoying the silence and wifi free space of camp sites again. It’s my detox space and all the chicky woo woo stuff of recentering, learning new skills (like fly fishing), and just getting dirty. Can we just take a moment to talk about how bad ass those trendy hammocks really are? Finally broke down and purchased on…. I may never leave.
BUT, back to the campfire. I am just now packing up my gear and getting ready to hike for a few days in the Inyo National Forest region of California. I can’t even tell you how pumped I am. And bonus, I am hanging out with other kick ass foodie – Girls Can Grill!
Needless to say, we won’t be hurting for some good meals.
Make sure you are following along on Instagram to both of us for the few moments we get the internet and share our moments with you. Things are bound to get hot.
Turmeric Ground Lamb and Eggs
Make this dish even more filling by adding crispy browned potatoes to the mix.
Ingredients
- 2 tbs olive oil divided
- 1/2 onion minced
- 1 lbs ground lamb
- 1 teas turmeric
- 1/2 teas harissa
- 1/2 teas red pepper flakes
- 1/4 teas powdered garlic
- salt and pepper
- 1 tbs tomato paste
- 1 pint variety of cherry tomatoes
- 3 to 6 eggs
- 3 tbs chopped olives
- Fresh parsley & thyme
- Serve with naan if desired tzatziki, and olive oil
Instructions
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Heat 1 tbs of olive oil a large heavy skillet over medium high heat until the oil shimmers. Add the chopped onion and saute 5 minutes. Add the ground lamb and cook, browning through and draining off any fat as needed. Stir in the harissa, tarragon, cumin cardamom and tomato paste and stir to combine. Cook for 30 seconds longer.
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Allow the lamb to crisp a bit over low heat while you finish the recipe.
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Poach the Eggs: Bring a pot of water to a boil and reduce heat to a low simmer. Drop the eggs in one at a time, slowly and allow to poach 4 minutes. Carefully remove from the water and drain. Don't have a grill for camping? Just fry the eggs instead and enjoy.
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Char the tomatoes: Toss the tomatoes in the remaining 1 tbs olive oil and sprinkle with a bit of salt. Char the tomatoes over the open flame OR: Toss onto a baking sheet and place in the oven under the broiler until bursting and charred, 3 to 5 minutes with a watchful eye.
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Toss the tomatoes into the ground lamb, arrange the eggs over over top and garnish with olives, parsley, thyme, and additional salt and pepper. Serve with naan, tzatziki sauce, and olive oil for dipping if desired and enjoy.
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Make this dish even more filling by adding crispy browned potatoes to the mix.
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